Rapeseed meal II.—Chemical composition and biological quality of the protein

1970 ◽  
Vol 21 (3) ◽  
pp. 140-142 ◽  
Author(s):  
Digna Ballester ◽  
R. Rodrigo ◽  
J. Nakouzi ◽  
C. O. Chichester ◽  
E. Yáñez ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Rapeseed Meal ◽  
Biological Quality

Chemical composition ofCandida utilis and the biological quality of the yeast protein

1972 ◽  
Vol 23 (5) ◽  
pp. 581-586 ◽  
Author(s):  
E. Yáñez ◽  
Digna Ballester ◽  
Natividad Fernández ◽  
Vivien Gattás ◽  
F. Monckeberg
Keyword(s):  
Chemical Composition ◽  
Yeast Protein ◽  
Biological Quality

scholarly journals Effect of the desolventizing/toasting process on chemical composition and protein quality of rapeseed meal

2016 ◽  
Vol 7 (1) ◽  
Author(s):  
Rainer Mosenthin ◽  
Ulrike Messerschmidt ◽  
Nadja Sauer ◽  
Patrick Carré ◽  
Alain Quinsac ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Protein Quality ◽  
Rapeseed Meal

Behavior of Some Varieties in the Kernel Group to the Attack of the Main Pathogens

2018 ◽  
Vol 12 (2) ◽  
pp. 1-7
Author(s):  
Sînziana Venera Morărița
Keyword(s):  
Chemical Composition ◽  
Climatic Conditions ◽  
Complex Chemical ◽  
Complex Chemical Composition ◽  
Large Production ◽  
Special Quality

Abstract Although relatively recent, peach culture has grown great in our country due to the special quality of the fruit, its very complex chemical composition and the large production that can be obtained without much effort. Peach is a species slightly adapted to our climatic conditions, suffers from winter frost, but can provide productive and long productions of 10-15 years.

scholarly journals Effect of NaCl Replacement by other Salts on the Quality of Bísaro Pork Sausages (PGI Chouriça de Vinhais)

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 961
Author(s):  
Alfredo Teixeira ◽  
Rubén Domínguez ◽  
Iasmin Ferreira ◽  
Etelvina Pereira ◽  
Leticia Estevinho ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Microbiological Quality ◽  
Sodium Content ◽  
Sensory Characteristics ◽  
Meat Industry ◽  
Important Goal ◽  
Salt Consumption ◽  
Oxidation Index ◽  
Pork Sausages

Concerned about the trend to reduce salt consumption, the meat industry has been increasing the strategies to produce and commercialize products where the reduction or even the replacement of NaCl is an important goal. The aim of this study was to test the effect of partial NaCl replacement by KCl and Sub4Salt® on the quality of pork sausages. Three different formulations (NaCl + KCl, NaCl + Sub4Salt®, and KCl + Sub4Salt®) were considered and compared to the control (2% NaCl). Physicochemical properties, chemical composition, and microbiological and sensory characteristics were evaluated. The replacement of NaCl did not affect pH, water activity (aw) or its chemical composition after eight or 16 days ripening time, while a significant sodium reduction was achieved. The oxidation index expressed in TBARS was also not affected by the NaCl substitution and varied between 0.01 to 0.04 of malonaldehyde (MDA) per kg of sample. Similarly, the NaCl replacement did not change the microbiological quality of the sausages, and the production of healthier meat sausages had also no significant effect on their sensory characteristics. Therefore, according to the results obtained, it is viable and a good strategy for the meat industry to produce “reduced sodium content” sausages without affecting their traditional quality.

scholarly journals Research Regarding the Quality of Lambs Carcass Resulted from Tsigaia Purebred Compared with Hybrids of Tsigaia Ewes Crossed with Blanc du Massif Central Rams

2017 ◽  
Vol 74 (1) ◽  
pp. 7
Author(s):  
Mihai Marian BORZAN ◽  
Dana PUSTA ◽  
Liviu BOGDAN ◽  
Alexandra TABARAN ◽  
Attila MATE ◽  
...  
Keyword(s):  
Body Weight ◽  
Chemical Composition ◽  
Massif Central ◽  
Live Body Weight ◽  
Almost All ◽  
Qualitative Characteristics

Abstract: The research aims to compare some qualitative characteristics of purebred Tsigaia lambs and Tsigaia crossed with Blanc du Massif Central lambs. The criteria assessed were: chemical composition of purebred and Tsigaia crossed meat, the live body weight, the slaughtering performance, the weight of different carcass cut. For almost all criteria chosen the crossed individuals registered better results.

Determination of Relationship between Chemical Composition of Electrolyte and Surface Sample Quality

2015 ◽  
Vol 669 ◽  
pp. 150-157
Author(s):  
Peter Michal ◽  
Alena Vagaská ◽  
Miroslav Gombár
Keyword(s):  
Sodium Chloride ◽  
Chemical Composition ◽  
Oxalic Acid ◽  
Boric Acid ◽  
Oxide Layer ◽  
Surface Finish ◽  
Chemical Factors ◽  
Substrate Sample

Paper tracks experimentally confirmed relationship between chemical composition of electrolyte and resulting surface finish quality of created oxide layer during the process of anodic oxidation of aluminium. Examined chemical factors were: concentrations of sulphuric acid, oxalic acid, boric acid and sodium chloride. Aggressive effects of electrolyte were chosen as indicator of resulting layer quality – presence and extent of etching of used substrate sample.

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